And prices aren't coming down for three or four years.
He also had a Bud Light.
But is it even legal?
"If something's not tender, it's just not tender. If something's dry, it's just too dry."
He may also be serving doughnuts.
"People put their life savings into these small businesses," says owner Tommy Vasilis.
There's a brand-new BigPiggin' Pass available.
The upstate New York-based chain will open on West Weed Street next year.
More brisket is on its way.
5,000 square feet of North Carolina flavor is coming to Brooklyn.
Good-bye, baby back ribs; hello there brisket.
And he would have gotten away with it, if it weren't for that pesky slow-cooked smell.
100 percent all-American is the theme of this new bi-level barbecue joint.
A lawsuit and the departure of pitmaster Myron Mixon have delayed the restaurant's opening.
Whiskey and smoked meat, together at last.
Brooklyn just got a little bit smokier.
The 'cue may reappear somewhere else.